Dill Deviled Eggs

Name: Dill Deviled Eggs
Prep time: 10 min
Yield: 6
Cuisine: American,
Ingredients: 6 hard-cooked eggs peeled; 1/4 cup mayonnaise; 1/2 tsp McCormick® Dill Weed; 1/2 tsp McCormick® Mustard, Ground; 1/2 tsp McCormick® Parsley Flakes; 1/4 tsp Lawry's® Seasoned Salt; 1 small dill pickle thinly sliced

Learn how to make dill pickle deviled eggs in only 10 minutes with this easy variation on a breakfast classic. Let the deviled eggs cooking begin by following our simple recipe infused with mustard, parsley flakes, and dill weed.

10m

PREP TIME

136

CALORIES

7

INGREDIENTS

Servings: 6 (2 halves)

Ingredients

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1/2 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Parsley Flakes
1/4 teaspoon Lawry's® Seasoned Salt
1 small dill pickle, thinly sliced

KEY PRODUCTS

INSTRUCTIONS

1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2 Stir in mayonnaise, dill weed, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickle slice.
3 Refrigerate 1 hour or until ready to serve.